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ONE-HUNDRED CHOICE RECIPES AND 
BUSINESS DIRECTURY@BF 
KANNAPOLIS, N.C. 


THE LIBRARY OF THE 
UNIVERSITY OF 
NORTH CAROLINA 
AT CHAPEL HILL 





THE COLLECTION OF 
NORTH CAROLINIANA 
ENDOWED BY 
JOHN SPRUNT HILL 
CLASS OF 1889 


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HOT BREADS, ETC. 
Good Corn Bread 


2 cups white corn meal 1 tsp. salt 
Z cups sour milk 1 tbsp. sugar 
1 tsp. soda 1 tbsp. melted lard 


Mrs. H. D. McCorkle. 





Whole Wheat Baking Powder Bread 


3 eups whole wheat fiour 1 ege 
3 thsps. baking powder 134 cups sour milk 
¥z tsp. baking soda 3 tbsps. fat. 


1% tsp. salt 
Mrs. W. J. Sloan. 





Graham Buns 


7 eups graham flour 1 cup yeast 
2-3 caps shortening 2 eggs 


1 cup sugar 
Set at night. In the morning mould in individual buns. Let 
rise again and bake in moderate oven. 
Mrs. Rosa Norfleet. 


Short Bread 
2 tb. flour 1 tb. butter 
1% tb. powdered sugar 1 tbsp. cream of wheat 
Rub butter and sugar together and gradually rub in flour. 
Divide into small cakes. Bake in hot oven for twenty minutes or 


until a rich brown. 
Mrs. Jas. Walton. 





Nut Bread 
4 cups flour 1 egg beaten in 114 cups 
4 tsp. bakine powder milk 
1 cup sugar 1 eup nuts 


1%, tsp. salt 
Let rise for twenty minutes before baking in moderate oven. 
Mrs. C. M. Powell. 


Hot Rolls 


3 cups flour 

1 cup sealded milk 
1 thsp. sugar 

1% tsp. salt 





Light Rolls 
1 qt. flour 
2 level tbsp. sugar 
1 level tbsp. salt 


6 level tbsp. lard 


wo 


tbsp. butter or lard 
_ege white beaten 
eake Fleischmann’s yeast 


baat eet 


Mrs. Baxter Yarborough. 


bo 


cups sweet milk 
cake Fleischmann’s yeast 
eve white—well beaten 


fete al 


Seald the mlik. Sift flour and salt together. Cream sugar and 


veast. After the milk has cooled add 
part of the flour and beat until smooth. 


the sugar and yeast and a 
Then add the egg and the 


rest of flour and knead well. Set in a warm place free from 
draught and let rise double in bulk. Work down and make into 
pocketbook rolls, dipping each roll in melted butter beforer shap- 


ing, 





Mrs. H. L. Lipe. 


Breakfast Muffins. 


2 tbsps. shortening 

114% eups flour 

3 slight tsps. baking: powder 
1 tsp. sugar 


%4 tsp. salt 
1 ege beaten lightly 
1 eup milk 


Rub the shortening into the sifted flour, baking powder, sugar 


and salt. Mix the ege with the milk 





and stir into flour. 
Mrs. W. C. Jamison. 


Corn Mufiins 


1% eups flour 

2-3 cups cornmeal 

4+ tbsp. baking powder 
1 to, 2 thsp., sugar 


1% tsp. salt 
1 egg 
144 eups milk 
2 tbsp. fat 
Mrs. W. J. Peeler. 


Ss) 


Waffles 
2 eups flour tsp. baking powder 
2 cups sweet milk ege (beaten separately) 
1 tsp. salt 2 tbsp. melted butter. 

Sift flour, baking powder and salt into mixing bowl. Beat 
yolks well and add milk and beat. Add this to the flour slowly, 
beating until perfectly smooth. Then add melted butter and fold 
in whites stiffly beaten. 


ho 


Mrs. Ed. Lady. 





Griddle Cakes 


2 eups plain flour l~ tsp. salt 

14% eups milk 2 tbsp. sugar 

1 ege 2 tbsp. soft or melted but- 
4 tsp. baking powder ter. 


Mix dry ingredients. Beat eggs, add milk and stir slowly into 
first mixture. Stir in melted butter and fry at once. 
| Mrs. H. D. McCorkle. 





Pop Overs 
1 eup sifted floour 1-3 tsp. salt 
1 eup milk 2 eggs. 

Sift together flour and salt. Add eggs well beaten, also milk. 
Beat hard with a Dover egg beater for two minutes. Then pour 
at once into hissing hot greased gem pans and bake about twenty- 
five minutes in hot oven. 

Mrs. W. L. Yost. 


CAKES, COOKIES, ETC. 


Angel Cake 
1 cup flour (Swansdown) 11 egg whites 
1 tsp. cream of tartar 114 cups sugar 
1 tsp. vanilla. 
Beat egg whites very stiff. Add cream of tartar. Sift sugar, 
add to eggs. Then add flour sifted four times, flavoring. Bake 
forty or fifty minutes in slow oven. 


Mrs. H. A. Allred. 


Angel Food Cake 


10 egg whites 34 tsp. eream of tartar 
1144 cups granulated sugar 34, tsp. vanilla extract 
1 eup Swansdown flour l/, tsp. almond extract, 


4, tsp. salt 

Beat eggs whites until foamy. Add salt and cream of tartar 
and continue beating until the eggs are stiff enough to stand up 
in peaks. Fold in the sugar, one tablespoonful at a time. Add 
fivoring. Sit flour four times and fold in in the same manner as 
the sugar. Pour into an ungreased patent tin and bake in a very 
slow oven fifty minutes. Increase heat when cake is almost 
done. 


Mrs. B. W. Durham. 


White Cake 
14 eup butter 1 tsp. vanilla 
li4 cups sugar J cup milk 
3 eups flour 3 egg whites. 


3 level tsp. baking powder 
Cream sugar and butter; then add flour and milk alternating. 
Mix baking powder with flour. Beat well. Then fold in whites 
of eves; add vanilla. Bake in layer tins. 
Mrs. J. E. Halstead. 





White Cake 


1% Ib. butter 4 cups flour 
2 cups sugar 2 level tsp. baking powder 
1 eup sweet milk 8 ego whites. 


Mix in order named. Beat well and bake in large pan in a slow 
oven, 


Mrs. H. D. MeCorkle. 


Cocoanut Layer Cake 


114 cups sugar 1% eup tresh butter 
2 tsp. baking powder 2-3 eups milk 
134 cups sifted flour 1 cocoanut. 


® fresh ege whites 
Put together with boiled icing. 
Miss Martha Rowe. 


OV 


Marshmallow Cake 


1 cup Snowdrift lard 1 tsp. Calumet Baking pow- 
4 eggs } der 

2 cups sugar Pineh of salt 

3 eups flour Flavoring. 

1 cup water 


Cream sugar and lard well. Add water and flour with baking 
powder. Beat eggs well (but do not separate.) Add salt and 
flavoring. Bake in quick oven. Makes six layers. 


Filling 
1 cup sugar 2-3 cup water 
1 tbsp. butter 2 ege whites, beaten stiff. 


Cook sugar, water and butter until it forms a hard ball when 
dropped in cold water. Pour over egg whites still hot and add 
one-half pound marshmallows chopped fine. Beat until cold and 
spread. 

Home Economics Department. 





Lightning Cake 

Sift together 1 cup of flour, 1 eup of sugar and 1 teaspoon of 

baking powder. Cream butter the size of a walnut in a eup, add 

two unbeaten eggs and finish filling cup with sweet milk. Add 

this to the flour and sugar and beat lightly. Flavor with vanilla 

or lemon and add a pinch of salt. Bake in biscuit pan or muffin 
rings. 

Mrs. C. C. Hwan. 





Raisin Cake 
Cream: 
1 cup sugar ty, eup lard 
Stir thoroughly 
Sift together three or four times: 


1 eup buttermilk. 1 teaspoon nutmeg 

2 cups flour 1 teaspoon cloves 
- = |, 

1 teaspoon cinnamon 1 teaspoon soda. 


Stir all together and add 1 cup of seeded raisins. 
Mrs. L. A. Peeler. 


Mahogany Cake 


1 eup sweet milk 3 eges 

14 eup butter /, eake chocolate 
1144 cups sugar. 1 seant tsp. soda 

1 tsp. baking powder 1 tsp. vanilla. 


2 eups flour 
Dissolve chocolate in one-half the milk and soda in other half. 
Use marshmallow filling. 
Mrs. John Rutledge. 





Georgia Sponge Cake 


4 eggs 1 eup boiling sweet milk 
2 cups sugar 1 tbsp. butter 
2 eups flour Flavoring as desired. 


1 tsp. baking powder 
Mix dry ingredients, then add hot milk to which butter has 
been added. Bake in moderate oven. 
Mrs. J. Hugh Parks. 





White Fruit Cake 


14 ege whites 1 ib. shelled almonds 
34, Tb. flour: - W% lb. eherries 

1 ib. sugar '% tb. citron 

1% ib. butter \, Ib. pineapple 

1 tsp. Royal baking powder 1 grated cocoanut. 


Bake as for a pound cake and flavor with clear wine or 
brandy. 
Home Economics Department. 





Fruit Cake 
4 cups brown sugar lL cake chocolate 
1 eup butter . 4 eggs 
©) cups flour | 2 ibs. raisins 
2 eups boiling water 1 tb. Enghsh walnuts 
4 teaspoons soda 1 cup wine 


Dissolve two teaspoons soda in each eup boiling water. 
Mrs. Sam Kelly. 


Fruit Cake 


4 eggs 

1 cup sugar 

2 cups molasses 
t% eup milk 
11% eups butter 
1 tsp. soda 

1 fb. raisins 

1 tb. currants 


~1 


1 Ib. dates 

1% th. cherries 

1% th. citron 

1% Ib. lemon and orange peel 
1 tsp. cinnamon 

tsp. nutmeg 

tsp. cloves 


eups flour 
1 ib. figs 
Bake three hours in slow oven. 
Mrs. H. D. McCorkle. 





Devil’s Food Cake 
2 ounces. unsweetened choe- 11% eups sugar 
olate 14 eup butter 
4 ege yolks 134 cups flour 
34 cap milk 1 tsp. baking powder 
2 egg whites 1 tsp. vanilla. 

Malt the chocolatte with half the milk and the yolks of two eggs 
over hot water. Cook until a thick custard is formed. Cream 
the butter and sugar. Add the remaining eggs, the flour and 
baking powder sifted, the milk, vanilla, and chocolate custard 
after it has cooled. Bake in layers and put together with white 
frosting. “ty 
| Mrs. Neale Stirewalt, 


Velvet Sponge Cake 
‘2 cups sugar ee 1 tbsp. Royal baking pow- 
21% cups flour Se Roce, an der 
6 egos, using whites of 3 1 tsp. flavoring. 
1 eup boiling water 
Beat yolks, add sugar and beat fifteen minutes. Add beaten 
whites and cup of water just before fiour. Bake in four layers. 


Make icing of three whites. 
Mrs. W. J. Cline 


Washington Pound Cake 


G eggs beaten separately 1 cup sweet milk 
14 Ib. butter 1 tbsp. Rumford Baking 
1 Ib. sugar—just a pint Powder. 


1 ib. flour—just a quart 
Mix as you do other cakes. 
Mrs. W. J. Cline. 





Queen Cake 


Beat to a cream 1 oz. lard 

1 oz. butter 2 oz. sugar 
Add the yolk of 1 egg and beat for another five minutes. Add 
the white of 1 egg previously beaten to a stiff froth, with a pinch 
of salt, then sift in 6 oz. flour to which has been added 2 teaspoons 
baking powder and milk as required. Well grease 18 small fancy 
cake tins, sprinkle a few currants in each, drop 1 spoonful of 

mixture in, and bake in a quick oven for 10 or 12 minutes. 

Mrs. L. Walton. 





Chocolate Cake 


2 oz. chocolate 144 enps sugar 
4 eges 1 teaspoon vanilla 
f 
14 eup of butter 1 teaspoon bakine powder, 
14 eup of milk heaping. | 


134 eups of flour 
Dissolve chocolate in 5 tablespoons of boiling water. Beat the 
butter to a cream add gradually the sugar, beating well all the 
while. Add the yolks, beat again, then the milk, the melted 
chocolate and flour, beat well. Beat whites of eggs stiff and stir 
them in carefully add vanilla and baking powder. Mix quickly 
and lightly turn into greased pans and bake in moderate oven. 
Chocolate Filling 
. 2% eups of sugar 
1 cup of milk, % cake of chocolate, boil until thick as icing, 
take off and beat until creamy. 
Mrs. Brice Willeford. 


White Layer Cake 


Whites of 6 eggs 1 cup of milk 
3 eups of flour l% eup of butter 
2 teaspoons of baking pow- 2 eups of sugar 
der Add flavoring. 
Filling 


Whites of 3 eggs 14 cup of sugar and 10 cents worth of marsh- 
mallows boil sugar until it threads, beat in stiff beaten whites 
add marshmallows, whip until smooth. 


Mrs. Sam Query. 





Gold Cake 
14 egg yolks, 1 cup milk 
1 pound sugar 2 teaspoons Rumfords bak- 
1 pound flour ing powder. 


1 pound butter 
Mix as other cakes. 
Mrs. W. J. Cline. 





Silver Cake 


1 pound of sugar 1 even teaspoon Royal Bak- 
34, pound of flour ing powder 
% pound of butter 1 teaspoon lemon 
2 tablespoons of sweet 14 egg whites. 
milk 


Mix as other cakes and bake in a slow oven. 


Mrs. W. J. Cline. 





Light Layer Cake 


Y% eup butter 216 cups flour 

11% eups sugar 1 tsp. vanilla 

3 eggs 2 tsps. baking powder. 
1 eup milk 


Cream butter add sugar; add beaten eggs. Then add milk 
and flour and beat well. Add vanilla and last baking powder. 
Divide in four layers and bake in a quick oven. Use any filling 


f d. 
ite Mrs. H. D. McCorkle. 


10 


White Cake 

1 heaping cup sugar, 2 eups of flour, after sifting, scant Y% 
cup melted butter, 2 large teaspoons baking powder. Whites of 
3 eggs, 1 teaspoon of flavoring. 

Stir butter and sugar together, alternate sifted flour and 1 cup 
of milk and when thoroughly mixed add the beaten whites of eggs, 
if too thick, add a little more milk. Bake in a moderate oven 30 
minutes. 

Mocha Frosting 

1 cup of confectioners sugar, 1 teaspoon vanilla, 1 of cocoa, 
butter size of a walnut, 3 tablespoons of hot coffee. 

Mrs. M. L. Troutman. 


Rocky Mountain Cake 


8 ege whites 34 cups sweet milk 
2 cups sugar 1 tsp. eream of tartar 
1 cup butter 14 tsp. soda dissolved in the 
3 exps flour roulk. 
Bake in layers. 
Filling 
2 cups sugar 3 ege whites. 


14 cup water 
Let, sugar and water boil until it forms a soft ball. Then pour 
over beaten whites and beat until nearly cold. Stir into icing 
five eents worth each of citron, currants and dates; and ten 
cents worth of raisins, and one erated cocoanut. Seed fruits 
and eut very fine. Sprinkle cake with a part of the cocoanut, 
raisins and citron. 


Mrs. D. A. Jolley. 


Sand Tarts 
1 ib. granulated sugar 1 ib. flour (secant) 
14 tb. butter 
Rub all together. . 
Beat yolks of three eggs and add. The eggs will hold them 
together. Roll and cut out with a small cutter. Beat the white 
of one egg and wash the tarts with it. Mix cinnamon and sugar 
and sprinkle over top, then put walnuts on top of tarts. 


Mrs. L. A. Peeler. 


1 


Lemon Cheese Cake 


1 cup criseco or snowdrift i cup water 

1 tsp. salt : 5 eve whites 

2 cups sugar ‘| level tsp. baking powder 
3 eups fiour Flavoring. 


Cream shortening and sugar; add half cup of flour and salt and 
flavoring. Add water and flour alternating, beating constantly. 
Add baking powder to last part of flour, and finally the whites 
of five eggs beaten very stiffly. Beat altogether real hard and 
bake in layers. 


Filling 
3 ege yolks Juice of one lemon 
1 eup sugar Good size pieee of butter. 


2 tbsp. cornstareh 
Cook in double boiler until stiff and beat until cool. Place 

between layers and ice with plain boiled icing. 
Morse Rane es Bary: 


Chocolate Cookies 





1 cup butter % evup milk 

J cup sugar ds squares chocolate 
Ne. TA ve : 

1 egg 244, eups flour 


i), tsp. salt 2 tsp. baking powder. 
Cream butter with sugar, gradually add egg well beaten, salt 
and melted chocolate. Beat well, add flour mixed and sifted 
with baking powder alternately with milk. May be dropped trom 
ppean or chilled, rolled very thin and shaped with smal] cutter. 
Bake in moderate oven. 
Mrs. Jas. Brown 
Doughnuts 
poyey 4 tsps. baking ~ powder 
eup sugar ly, tsp. nutmeg 
1 eup milk 43/4 eups flour. 
YA tsp. salt 
_ Mix all ingredients as for cake. Turn out on well floured board 
and roll to ean ans inch thickness. Cut with doughtnut cutter 


and fry in deep hot fat. Drain on brown paper. 
Mrs. Neale Stirewalt. 


fecha 
@ 


Hermits 

14% eups brown sugar 1 tsp. cinnamon 
1% eup butter 14 tsp. cloves 
2 eggs beaten together 14 tsp. nutmeg 
l% eup sour milk dissolved 14 tsp. allspice | 

with a small tsp. soda. 4 cup of pecans or English 
2 cups flour sifted with a walnuts 

small tsp. baking powder 14 eup chopped raisins. 


Drop from spoon on buttered tins. 
Mrs. L. A. Peeler. 





Doughnuts 
3 tbsps. shortening 1 tsp. salt 
2-3 cup sugar 3 eups flour 
1 egg 4 tsps. Royal baking pow- 
2-3 eup milk der. 


1 tsp. nutmeg ' 

Cream the shortening; add the sugar and the well beaten eggs. 
Stir in the milk. Add the nutmeg, salt, flour and baking powder 
which have been sifted together and enough additional flour to 
make dough stiff enough to roll. Roll out on a floured board to 
Y inch thickness. Cut out and fry it in deep fat. Drain on 
brown paper and sprinkle with powdered sugar. ; 

Mrs. G. G. Allen. 





Fruit Cookies 

Cream one cup of butter, 144 cups sugar arid 3 eggs well beat- 
en, 

Add one teaspoon of soda dissolved in 144 tablespoons of hot 
water; 2 cups flour mixed and sifted with: 44 teaspoon of salt, 
1 teaspoon of cinnamon, 1 cup of chopped nuts, 4% cup of currants, 
4 eup raisins (one whole package of raisins is not too much) 144 
cups flour. 

Mix thoroughly, drop by teaspoonfuls one inch apart on butter- 
ed sheet and bake in a moderate oven. 

Be sure to follow recipe from first in mixing. wf 


Mrs. M. L. Ridenhour. 


13 


Oatmeal Cookies 


Cream %4 cup butter with one cup sugar (Medium brown sugar 
is best for cookies.) Add two well beaten eggs. Sift 34, teaspoon 
baking soda into two eups flour. Add one teaspoon cinnamon. 
Then add to the mixture two cup uncooked rolled oats and one 
cup chopped raisins or 144 cup raisins and 14 cup chopped nut 
meats, two teaspoons vanilla and one-third cup water. Sprinkle 
with flour, drop on greased tins and bake. 


Mrs. Eugene L. Wrenn. 





Cream Puffs 


14 eup shortening Ie tsp. salt 
Ll cup boiling water 2 tsps. Royal baking pow- 
3 eges. ler. 


1 cup of fiour 
Heat the water and shortening in a saucepan until they boil up 
well; add flour sifted with salt, all at once and stir vigorously. 
Remove from the fire as soon as mixed. Mix in unbeaten eggs 
one at a time as soon as mixture has thoroughly cooled. Add 
baking powder, mix well and drop by spoonfuls one and one-half 
inches apart on greased tin. Bake about twenty-five minutes in 
a hot oven. Cut with sharp knife to admit fillings. 
Fill with whipped cream flavored and sweetened, or with boiled 
eustard. 


Mrs. G. G. Allen. 





Cocoanut Butter Icing 
1 grated cocoanut 3 tbsps. cream 
14 eup butter 1% tsp. vanilla. 
2 eups confectioner’s sugar 
Cream butter and gradually beat in sugar, thinning with cream 
as mixture becomes stiff. Add flavoring and beat until light and 
smooth. When it is the consistency of whipped cream spread 
quickly over cake and cover top and sides with cocoanut. 
Mrs. Eugene L. Wrenn. 


14 


Boiled Icing 
2 eups white sugar Pinch cream of tartar. 
14, eup boiling water 
Boil until it spins a hair. Pour over stiffly beaten whites and 
beat until cool. Flavor with vanilla. 


Mrs. W. J. Cline. 





CANDIES 

Penoche’ 
3 cups brown sugar 3 tbsps. butter 
1 cup granulated sugar 1 tsp. vanilla 
1 eup chopped nuts 1% tsp. salt. 


1 eup milk 
Cool milk and sugar to a soft ball stage, but do not stir after 
sugar begins to boil. Remove from fire, add butter and when 
the outside of pot feels cool begin to beat. Add nuts and vanilla. 
Beat until creamy. Turn into a buttered pan, and when cold eut 
into squares. 


Mrs. W. J. Cline. 





Good Fudge 
1 seant cup of unsweetened 2144 eups granulated sugar 
-eondensed milk 2 generous squares bakers 
2 teaspoons water chocolate. 

Dilute the condensed milk with the water, pour over the sugar 
and chocolate, and boil slowly until the mixture forms a soft 
ball in water. When cold beat until creamy, pour into buttered 
plate and eut in squares. 


Mrs. H. B. Robertson. 





Divinity Fudge 
2% eups of sugar, 44 eup hot water, 44 cup Karo corn syrup. 
Cook until it forms a soft ball in water, then add 14 of mixture 
to beaten whites of 2 eggs. Cook the other half until it forms 
a very hard ball in water and add it to the rest. Beat, and just 
before turning into pans add nuts and cherries. 


Mrs. R. L. Saunders. 


15 


Peanut Butter Fudge 
3 Cups of granulated sugar 1 glass of peanut butter 
Peau or miliz’ - 

Cook all together, stirring constantly to keep from scorching. 
When peanut butter is dissolved and mixture forms a ball in 
water, remove from fire and stir until it begins to grain, then 
pour into buttered pans and eut in squares. 

Mrs. J. S. Carpenter. 





Mints 
2 cups sugar Butter size egg 
i eup water 
1 or 2 drops of oil of peppermint. Let water come to boil, 
stir sugar and butter in. Cook until it forms a ball and eracks 
on edge of cup. Pour on marble slab and let cool. Pull and add 
flavoring. 
Mrs. Frank Flowe. 





DESSERTS 


Baked Apples 
Peel and core apples, place in baking dish, fill each cavity with 
raisins, and butter size of walnut, pour over all 1 cupful of sugar 
and 14% cups of water. Bake until tender, then place a marsh- 


mallow on top of each apple and brown slightly. 
Mrs. John H. Rutledge. 





Apple Roll 
Use + medium size apples 2 cups water. 
itj eups sugar 
Peel, core and chop apples fine. Cook sugar and water in bak- 
ing pan over slow fire. While cooking, make rich biscuit dough. 
Roll out about 14 inch thick, spread apples evenly over surface 
and roll into a long roll; cut into pieces about 2 inches long; 
place with eut side down in hot syrup, put small piece of butter 
on top and sprinkle with cinnamon and sugar. Bake in hot oven 
until apples are done and crust is a golden brown. Turn out 
on platter, add syrup and serve with plain or whipped cream. 
Mrs. Fred Kuthan. 


16 


Orange Caramel 

Pare 6 oranges, removing membrance with peel and cut cross- 
wise in slices. Put %4 eup of sugar and % cup of water in small 
sauce pan and boil until syrup is a golden brown. 

Arrange layer of orange slices in a dish, sprinkle with sugar, 
pour thin coating of syrup, and repeat until orange is used, Use 
whipped cream and garnish with walnuts. 

Mrs. C. Kennedy Turner. 





Ambrosia 
1 eup of grated cocoanut 3 apples diced, \ 
lL cup of grated pineapple 3 oranges is 
3 bananas diced 1 cup of white grapes. 


Sugar to taste and add a dash of lemon juice. 
Mrs. R. MeKnight. 


eee ee 


Lemon Ice 
2 eups of sugar 34 eup of lemon juice 
4 cups of water 
Boil sugar and water 15 minutes, let cool, add lemon juice, strain 
and freeze. 
Mrs. Frank Flowe. 





Caramel Ice Cream 
4 eges beaten into 1 cup of 1 quart of milk 
flour 34 cup of sugar. 

Put milk on the stove and let get warm. 

Put 1 pound of sugar, into a hot skillet and melt, then stir 
into warm milk and eggs. When cool add 1 quart of milk and 1 
quart of eream, then freeze. 

Mrs. C. M. Powell. 





Grated Sweet Potato Pudding 
2 good sized sweet pototoes, grated to minute particles. 1% 
pound butter, 4 pound sugar, 4 well beaten eggs, flavor with 
vanilla, Bake in a pudding pan, rather slowly. 


Mrs. Jas. O. Nolan. 


Frozen Fruit Salad 


1 can of pears 1 cup of chopped almonds 
1 can of pineapple 3 cups of whipped cream 
1 ean of white cherries 2 eups of mayonnaise. 

4 oranges 


4, package Knox gelatine, dissolved in warm water. Mix eream 
and mayonnaise, color with coloring if desired. Let stand in 
freezer at least 4 hours. Just put in freezer without dasher 
and pack with ice and salt. 





Mrs. W. L. Yost. 
Persimmon Pudding 

4 cups persimmon juice 1 cup of butter and lard 
4 eges mixed 
1 cup of sweet milk 2 teaspoons of baking pow- 
3 eups of sugar, flour to der, pinch of salt, any 

make a batter like layer flavoring desired. 

cake 


Mrs... M. Widenhouse. 





Spanish Whip 


4 Hges, 3, eup sugar, 
1 pke. Knox Gelatine 2 tablespoons flour. 


1 quart hot milk 
Mix flour and sugar together add 2 egg yolks, whip well, add 
to hot milk, then gelatine. When custard is thick add whites 


of eggs beaten stiff. . 
Home Economics Department. 





Raisin Pie 
1 cup raisins chopped fine 
1 cup water 
4 teaspoons of corn starch. 


1 lemon 

1% cup molasses 

44 cup sugar 

butter the size of a walnut 
Grate the lemon, remove the white, chop the lemon with the 


raisins and boil all together, for five minutes. 
Mrs. J. W. Flowe. 


18 


Pie Crust 
114 cups of flour, 1% eup shortening, 1 teaspoon salt, 1 teaspoon 
baking powder add cold water, handle very lightly. 
Home Economies Department. 


Cocoanut Pie 

2 tablespoons of grated cocoanut in 1 pint of milk, 3 tablespoons 
of sugar, yolks of 2 well beaten eggs, 2 tablespoons of corn- 
starch, stirred to a paste, with a little cold milk. Butter size of 
a walnut, cook until thick in a double boiler. Bake crust and fill 
with mixture, put beaten whites of eggs on then sprinkle with a 

little dry cocoanut and sugar. Place in oven to brown. 
Mrs. C. H. Graeber. 


Jelly Pie 
5 ege’s, reserving whites of 2, 1 cup of sugar and 1 eup of jelly 
beaten together, 1-3 eup of butter. Mix all together and bake 
with one crust. Use whites for meringue. This amount makes 
two pies. 
Mrs. L. E. Dennis. 


Cocoanut Custard. 
Whites of 2 eggs 1 cup of grated cocoanut 
1 eup of sugar butter size of an egg. 
1 cup of sweet cream 


Mrs. M. L. Ridenhour. 


Plum Pudding 


1 heaping cup of bread 1 heaping cup of raisins 
erumbs 1 eup of molasses 
2 heaping eups of flour 1 heaping cup. of sweet 
1 heaping cup of suet, chop- muk 
ped fine 


1 teaspoon of soda, salt, cloves, cinnoman and 1 grated nutmeg. 
Boil 2% hours, in a 2 quart pail, set in a kettle of boiling water. 
Slice and serve with a good sauce, or with whipped cream. 

This serves quite a number, and keeps nice and fresh in a bread 
box. 


Mrs. M. L. Troutman. 


19 


Sweet Potato Pudding 


1 quart sweet. milk 2 eggs 
3 large sweet patatoes 1 cup of sugar 
3 tablespoons butter 
Grind potatoes and put in sweet milk add sugar, eggs, and 14 
teaspoon of allspice. Cook 1 hour. 
Mrs. Brice Willeford. 





Banana Pie 


Bake with one crust. Bake pie crust first when cool take 2 
large bananas and slice them, lay on pie crust. Beat the yolk 
of 2 eggs to a creain and 2 cups of milk, 44 eup of sugar, 2 
tablespoons of flour and a small piece of butter, a pinch of salt, 
boil until a good stiff custard, let it cool then spread over 
banana. Beat the whites of 2 eggs with sugar and spread on pie 
and put in oven to brown. 

Mrs. F. V. Rogers. 





2 < 


Lemon Pie 
2 tablespoons cornstarch 1 tablespoon butter 
1 tablespoon flour 3 ege yolks 
34 cup sugar 3 tablespoons lemon juice 
114 eups boiling water and grated rind of 1 lemon. 


Mix eornstarch flour and sugar, add boiling water, stirring con- 
stantly. Cook two minutes. Stir in butter, egg yolks, lemon juice 
and rind. Let cool. Line a plate with pastry and bake and let 
cool. Then fill with lemon mixture. Cover with Meringue and 


brown in a moderate oven. 
Mrs. H. M. Shepherd. 





Lemon Pie 
4 eggs well beaten juice of 3 lemons 
114 eups of sugar 1% eup of melted butter 
2 tablespoons of flour 


Mix well, add 1 cup of cold water, this makes 2 pies. 
Mrs. M. L. Ridenhour, 


Chocolate Cream Pies 


2 eups milk YY, teaspoon salt 
14 cup chocolate or cocoa 3 egg yolks 
34 cup sugar 1 teaspoon vanilla. 


Seald milk mix flour, sugar, salt and cocoa. Combine with hot 
milk and cook in double boiler 10 to 20 minutes stirring until it 
thickens, add mixture to beaten eggs, return and cook 5 minutes, 
cool add flavoring, pour into baked pastry shells and cover with 
meringue. Bake until meringue browns. 

Use 4 or 5 whites, the whole egg may be used in filling and 
whipped eream used on top instead of meringue. This may be 
used with or without the cocoa. 


Mrs. C .C. Hill. 





MEATS, FISH, ETC. 


Veal Loaf 


Cook 2 pounds of lean veal until very tender in 3 cups boiling 
water, with 1 small onion sliced and 1 stalk of celery diced. Line 
a small bread pan with narrow strips of hard boiled eggs and 
thin slices of green peppers. 

Put layer of veal, then eggs, then veal, for 3 layers, over this 
pour 2 cups of veal stock and let stand overnight. 


Mrs. C. C. Ewan. 





Meat Loaf 
5 pounds round, solid, lean 8 soda crackers 
steak 1 teaspoon pepper 
4 eges 1 teaspoon salt. 


Run meat through meat chopper, remove all fat and gristle. 
Crush crackers until very fine erumbs. Mix meat, crackers, eggs, 
salt and pepper together, shape into round loaf and bake in hot 
oven one hour. Keep basting often with hot wter and butter. 
Fine for sandwiches sliced cold and used with dressing. 


¢’ Mrs. D. A. Jolly. 


w 


Meat Loaf 
1 pound of beef 1%, pound of pork 
Ya pound of veal 
Grind together add 1 eup of bread crumbs and 2 eggs. Season 
with salt and pepper sprinkle bread crumbs over the top and 
bake for one hour. Serve with tomato sauce. 
Mrs. M. L. Ridenhour, 





Salmon Loaf 


1 pound ean of salmon 1 teaspoon salt 
%4 teaspoon paprica 1 tablespoon lemon juice 
2 eggs slightly beaten and milk as directed. 


1 cup dry bread crumbs 

Put salmon liquid in a cup, remove skin and bones from salmon. 
Add liquid with enough milk to fill enp, add remaining ingre- 
dients and let stand an hour or more. 

Put in small bread pan lined with paper, thoroughly greased. 
Bake one hour in moderate oven. Turn out on platter, remove 
paper carefully garnish with green peas and sliced radishes. Serve 
‘with white sauce. 

Mrs. C. M. Powell. 





Salmon Croquetts 
1 large cup of irish potatoes 1 large can of salmon 
mashed 
1 egg, mustard, salt, red pepper and lemon juice to taste. Mix 
well, form into pyramid shapes, dip into beaten eggs, roll in 
cracker and fry a golden brown. 
Mrs. John H. Rutledge. 





Old Fashioned Stuffing 


2 cups hot mashed _ pota- 3 eggs 

toes 114 teaspoons salt 
3 eups of bread crumbs 1, teaspoon of black pep- 
1-3 eup butter per. 


If for fowl chop gizzard and liver and add to mixture before 
stirring in liquid. Mix with broth, left from boiling, until a 
thick batter stage is reached. 

Mrs. Lois Winecoff Earnhardt. 


epey 


Welsh Rarebit 


2 eves well beaten 1% teaspoon pepper 
2 teaspoons mustard 1 teaspoon flour 


14 teaspoon salt 
1 pint of milk heated in a double boiler, with 1 pound of cheese. 
Brine milk to the boiling point, put in cheese and let dissolve, 
add other ingredients and remove from fire when thick. 
Mrs. J. §. Carpenter. 


PICKLES, RELISHES, ETC. 


Green Tomato Pickle 

i peck of green tomatoes 6 larve onions sheed. 
sheed. 1 teacup of salt over both. 
‘Mix thoroughly and let it remain over night, pour off liquor in 
the morning and throw it away. Mix 2 quarts of water and i 
quart of vinegar, boil 20 minutes, drain and throw liquor away. 
Take 3 quarts of vinegar and mustard and 12 green peppers chop- 

ped fine. Boil from one to two hours. Put away air tight. 


Mrs. W. J. Cline. 


- Mustard Pickle 
4 doz. bunches of celery 1 large cabbage head 
1 quart silver onions § green peppers, cut fine. 
2 quarts green tomatoes 
Let stand over mght. Sprinkle with salt. Let stand over 
night, in the morning rinse in warm water and drain well. 


3 quarts best cider vinegar G tablespoons mustard 
24% pounds sugar “ tablespoons tumerie. 


1 eup flour 
White mustard seed and celery seed are also good. Cook slow- 
ly until done then put in the vegetables and let come to a boil, 
when eold ready for use. - 


Mrs. Geo. A. Bryant. 


23 


India Relish 


3 quarts green tomatoes 1 quart vinegar 
1 quart onions: 3 tablespoons celery seed 
6 red peppers 2 


tablespoons dry mustard 


 eup salt 1 tablespoon tumeric 


34 pounds sugar 
Grind in food chopper, cook 20 minutes and jar air tight. 
Home Keonomies Department. 


Pepper Relish 


12 green sweet peppers . 1% eups of sugar 
12 red sweet peppers 3 tablespoons of salt 
2 pods hot red peppers 214 pints of vinegar. 


5 medium onions 


Remove seeds and grind peppers and onions, cover with boiling 
water, let stand 5 minutes; squeeze dry and add vinegar, salt and 
sugar, let come to a boil, put in jars and seal. 


Mrs. Sam Query. 


Tomato Ketchup 
To 1 gallon of pulp, after being stewed, add 


3 tablespoons of cloves 3 tablespoons of Horse- 
3 tablespoon of black pep- radish 
per 4 onions chopped fine, 
3 tablespoons of ginger 1% gallon vinegar, 
3 tablespoons of salt 1 pound sugar 


3oil to the consisteney of thin mush. 
Mrs. L. M. Guillion. 


Cabbage Slaw 
Pour over three cups of finely shredded cabbage the following 
dressing 
2 heaping tablespoons of sugar, 1 tablespoon of flour, 1 egg, 
V4, eup vinegar, 1-3 eup water, 2 tablespoons melted butter, ty tea- 
spoon of mustard, celery or celery seed if desired. 
Mix vinegar, water, butter and mustard in a sauce pan, bring 
to a boil. Beat sugar, flour and egg together and pour in boiling 
vinegar. Let boil until] a smooth paste. 
| Mrs. W. H. Walter. 


Chutney 
12 apples 1 pound of sugar 
12 ripe tomatoes 14 oz. garlic or 3 large 
1 oz. vinegar onions 
3 02. salt 1 pint vinegar 
14, oz. cayenne pepper 1 pound raisins 


Stew apples with sugar to a pulp. Skin tomatoes then add in- 
eredients and boil together to a pulp. 
Home Economics Department. 


Spiced Grapes 


S pounds of grapes 4 sticks of cinnamon 
4 pounds of sugar 1 oz. whole cloves 
3 cups vinegar 2 blades of mace 


Remove and set aside the skins of the grapes; cook the pulp 
in vinegar, with spices tied in cheese cloth, till the grapes are 
soft. Pass as much as possible through a fine sieve, keeping back 
the seeds. Add the skins and return to the fire; when boiling put 
in sugar and bag of spices. Cook till thick and put into glasses 
and seal. 


Mrs. J. G. Lowe. 


SALADS, SALAD DRESSINGS, ETC. 


Fruit Salad Dressing 
Juice from one can of pineapple heat in a double boiler. Blend 
1 tablespoon of flour with 1 or 2 of butter beat yolks of 2 eggs 
one half cup of sugar add beaten whites, mix in hot juice and 
recook flavor with juice of 2 lemons. When ready to serve add 
one half pint of cream beaten stiff. 


Mrs. C. M. Powell. 





Chicken Salad 
The meat of one nice hen, cut fine with scissors, one bunch of 
celery, 44 doz. hard boiled eggs, 14 doz. dill pickles. 
salt and pepper and mix together with a good home made 
mayonnise dressing, 


- Mrs. M. L. Troutman. 


bo 
QR 


Boiled Salad Dressing 
Break into porcelain lined boiler three eggs; mix into them 
a teaspoon of dry mustard powder, one teaspoon of salt and a 
tablespoon of sugar, beat vigorously together with a wire egg 
beater for four minutes and then add half a cup of good cider 
vinegar. Beat thoroughly again, and then add a cup of sweet 
milk and beat. Boil until it assumes the consistency of cream, 
then remove from fire and beat into it nearly half a eup of but- 
ter. 
Mrs. J. E. Halstead. 





French Dressing 
3 eges shghtly beaten 14 tesapoon mustard 
1 half eup sugar 14 teacup vinegar. 
1% teaspoon salt 
Butter the size of a walnut. Cook in double boiler until thick 
enough. Let cool then add one half cup of sweet whipped cream. 
‘Mrs. M. L. Ridenhour. 





Perfection Salad 


3 thls. sugar 3. tbls. pimentoes 
3 tbls. vinegar 2-3 eup chopped celery 
2 thls. granulaated gelatine 1-3 eup cabbage 


Soak gelatine in cold water mix vinegar sugar and salt in boil- 
ing water, bring to a boil and pour over gelatine. When it thick- 
ens pour over cabbage, chill and serve. 

Home Economics Department. 





Sunshine Salad 


1 pint of strawberries 1 pint of orange in sections 
1 pint of peaches, eut in 1 pint of pineapple 
halves 5 bananas. 


Dip each fruit separately in strained honey and let stand in thirty 
minutes. Then drain and arrange in alternate sections in large 
platter, separating each banana sliced lengthwise So that it will 
barely hang together. 

Place in the center a basket cut from orange, filled with 
mayonnise dressing, garnish with lettuce leaves and parsly. 


Mrs. L. E. Bost. 


Waldorf Salad 


2 cups chopped apples, 1 cup chopped or broken nut meats, 
(parched peanuts may be used) 1 eup dice celery, pinch of salt. 
Mix with any preferred dressing. 


Serve on lettuce leaves and garnish with diamond shapes of red 
apple peel. 


Mrs. C. H. Graeber. 





Economy Sandwiches 


2 hard boiled eggs 3 teaspoons of mayonnise 
4 rashers of crisp bacon dressing 

(cold) Salt to taste. 
1 teaspoon of cream mus- 

tard 


Hnough for 12 sandwiches 


Mrs. C. H. Graeber. 


Apple Sandwiches 


3 medium size apples, peel- 2 tablespoons water 
ed and cut in enbes. 


3 tablespoons sugar 
Cook altogether until tender, mash apples until thin enough to 
spread with mayonnise dressing. 


Mrs. T. P. Moose. 


VEGETABLES 


Macaroni Pie 


Boil one box macaroni tender, add salt to taste. Put one half 
the macaroni in a pudding dish, add cheese, butter and pepper to 
taste. Then add remains of macaroni, cheese, butter, and pepper 


beat two eggs until light add one eup of sweet milk pour over 
macaroni and bake until brown. 


Mrs. W. D. Ritchie. 


bo 
~I 


Yellow Jacket 
Brown cubes of cold potato in deep fat. Remove to slightly 
greased frying pan. Add bits of erisp bacon, beat three eggs until 
whites and yolks are blended, pour over potato and bacon and 
eook until eggs are done. Remove from fire and salt to taste. 
: Mrs. C. H. Graeber. 





Creamed Turnips 
Dice turnips and put into boiling salt water and drain when 
tender. 
Sauce 
2 tablespoons butter melted, 1 tablespoon flour. One fourth 
teaspoon each of salt, sugar, pepper, paprica and one cup milk, 
cook until smooth. Put into buttered bake dish layer each of tur- 
nips, pimentoes and bread erumbs. Pour over the sauce and 
bake. 
Mrs. J. 8S. Carpenter. 


All the Recipes in the world are 
no good unless you have 
the proper things for 


making them 


See us for Fancy Groceries 


Parks-Belk © Co 


29 


“You furnish the girl and we'll fur- 
nish the house” with the best of 


everything in the furniture line. 


Yes, we'll charge it if you like. 


H. B. Wilkinson Furniture Co. 
KANNAPOLIS, N. C. 


Good Housewives always want good clean groceries. 
At 
HOFFNANS 


You always get the best of everything 


BRICE J. WILLEFORD 


Dealer in 


Watches, Silverware and Jewelry 


WATCH REPARING A SPECIALTY 


FL. SMITH DRUG CO. 
THE REXALL STORE 


Drugs. Medicines, Voilet Articles, Etc. 


Norris & Hollingsworth Candies 


Phone Wo. 9 Kannapolis, N. C. 


Nee ll RN RC NL A TRS 


‘While trying out these choice Recipes 
—Just Try— 


ee qn ae) 
‘Kannapolis Store Company 
For your cooking utensils, they have everything you need. 


a a AR LTE le 2 RR RC SRR A DN RS CR A AS RR HY A ROY REST MT SG a 8 EN DS SBR A 


It pays to go a little farther, if by so doing you ean 


eet just what you want. 


SECHLER’S GROCERY is a storm center of good things. 


_ 


oF 
We intend to make it mighty hot for those 


who use our Coal, this winter. 


Cabarrus Ice and Fuel Co. 


Welicious 


Ice Cream and Candies 


for your parties at 


She Palace of Sweets. 





Kannapolis Drug Go. 
“THE SERVICE STORE” 
Phone 9¢ 


The meat cutters at the City Market know how to cut a 
beefsteak so it will feel at home in the frying pan. 
And as for the flavor and the delicious brown gravy, they 


simply make your mouth water. 
CITY MARKET 


32 


Cabarrus Cotton Mills, 
Kannapolis, N. C. 


Manufacturers of Superior Quality Tire Fabric, 
Egyptian and Peeler, Karded and Combed. 
Cord and Square Woven. 


eee renee 


Also manufacturers of Famous, Superior Quality, Cabarrus 
Sheets, Sheeting and Pillow Cases. 


When you need to retire, 
Use casings made from Cabarrus Cord. 
When you need sleep. 
Insist on Cabarrus Sheets. 


Gree ty emer fh ee Hf |i me Ht eee ff [foe ff {mci ff ff memeene iF Emrtinci ff Hf mec | Sf camer fff [mmm (ff accor ff ff eee ff [few i Hf omer Ht omer Hf] ene fi ff accommem ff ff mmo ff [{ somtomee | ff omsamene ff j{ armen ff jf emma 
has 


455. 

A Woman’s foot is a useful and uncomplaining servant, if 

properly fitted by the right type of shoe. 
Go to QUERY-GOODMAN CO. 


‘‘The foot comfort store’’ 


‘‘Here he comes’’ 
‘‘There he goes’’ 


Prompt delivery and courteous treatment. 
When you think of groceries, think of 


PRICE & McCOMBS. 





Kleans 
Klothes 


Kleanest 


STAR PRESSING CLUB 


Free Auto Service 


i SANE Tia Un a oI arene 
All your Car trouble will soon be over, 
if you call 


Phone 115 FIX-ALL MOTOR CO. 
Master Mechanics 


If you want the best low priced Car in the World 
Buy a Chevrolet-—We sell ’Em. 


34 


One cannot have his bones well upholstered, unless 
he eats good, well cooked food. 


Try eating at the CITY CAFE and note the increase 
in your weight. 


ne rm a A RR Ba ON A A LAIN i A A A A AR A 


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Those who buy meat at DURHAM’S 
MARKET always have plenty of good 
gravy on the platter 


fem ilti it Ht mitt mC 


FS tlt ifm ile hice 


a 
amen bf) mma Bf amset|| LP mannan ff mesma Bf means 10 nf meet | ff mets Hf ff mma ff LF meme | ff eemmenme )j ff eames Df mace |} fj mcm fpf emt ff ae ff on Os 


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Quen 





ar 2 ee nt i LD ES RN I RA 


Our coal is the hottest 
Our ice is the coldest 


Make us prove it. 


KANNAPOLIS ICE & FUEL CO. 
Phone 112 


We make the Bread that made mothers stop baking 


Kannapoits Bakery 


Phone 4 


5A 
OF oF 
| FISHER’S 

Chur ue ure ue veueurveumveururuueyeil 


Where Quality is as good or better than represented 
We stand between you and high prices 
The home of Brown Built Shoes 


crete tateta =i 


‘*Millinery’’ 
Select Styles, Newest Creations 
and 
First Class Workmanship, See MISS EMMA CHAPMAN 
Motto—Always to please. 


0 LU ES EC, LE OT TSR OD 


Saving Knocks the L out of Slaving 
CABARRUS SAVINGS BANK. 


CET Me Rane 


Many a man has landed a good position or put over a big deal 


by his personal appearance. 
It pays to be well dressed, Visit 


KELLY & TURBYFILL 
Let them fix you up, they know how. 


36 


You will get better results from these recipes if you 
buy your supplies from 


WIDENHOUSE CO. 


Sdeal Studio 


Makers of Portraits that Please. 


Yrannapolis, N.C. 


E. L. WRENN 
Dry cleaning and dyeing 


Phone 128 


ee a A TE CT EY NR NN eR RE A SS A OS UN NE Ah A CR 


WILKINSON FUNERAL PARLORS 


Galls answered day and night. 


Day Phone No. 2 Night Phone No. 658W. 


Do you know how to ary your face 
correctly alter it 1s washed? 


A famous beauty specialist says many women don’t 


“If you value a good complexion, don’t scrub it and rub it as if 
you hated it,’’ said the specialist, ‘‘but wash your face lovingl) ; 
and pat it dry.’’ 

A too-vigorous rubbing of the delicate skin of the face, she ex- 
plained, may break the thin cuticle and cause those minute but 
ugly blemishes which mar so many women’s looks. 

Her own first aids to beauty are plenty of soft, fluffy Cannon 
vash-eloths and plenty of soft, fluffy little Cannon towels. 

They are of Turkish weave, these small Cannon towels—the 
kind that men are so keen about because of their friendliness to 
a freshly shaved face, and their exceptional absorbency. 

Then, too, it’s a joy to know you can have and use aS many of 
them as you want; they’re so inexpensive and easily laundered. 

In facet, you’ll find you can have heaps and heaps of splendid 
Cannon towels of ever y kind—without extravagance. Great, 
sturdy bath towels in any style you like and as handsome as you 
like. Hosts of plainer ones. And, of course, an abundance of 
these pleasant, serviceable huck hand towels for which the Can- 
non mills ave famous. 

Quality for quality as compared with other towels, Cannon 
towels are amazingly low-priced. Beeause they are the largest 
towel mills in the world. Cannon mills can operate more econo- 
mically than other mills. They make more than 400,000 towels 
every day—and the savings effected in this tremendous production 
ave passed on to you. 

If your towel supply needs replenishing, ask the salesman 10 
any good store to show you Cannon towels. Compare them side 
by side with towels of similar quality, then judge for yourself of 
the savings in price. You can buy Cannon towels by the dozen 


or singly at from 25 cents to $2. 00 each 
| oi I O y% ELS 





Saunders-Hennigan Co. 
GENERAL INSURANCE: 


Fire, Theft, Life, Accident, Liability. 
Phone 169 


Ladies and Childrens Work a Specialty at the 
CIYY BARBER SHOP 


We Have Excellent Barbers for This Particular Line. 


BELL AND HARRIS 
Funeral Parlors 


Funeral Directors and Embalmers and Ambulance Service. Day 
or night calls answered 


DAY PHONE NO. 91 NIGHT PHONE NO. 99Y. 


This space belongs to 
THE CABARRUS Y. M. C. A. 
That homey place. That storm center of activities for the active. 


That Haven of rest for the tired. 


39 


Life Insurance Co. of Virginia 


FE. E. Peele, Dist. Mgr., Concord, N. C. 
Agents: 8. C. Shinn, TL. Graham, W. A. Crayton, 
OFFICE GRAHAM BLDG., KANNAPOLIS, N. C. 





a a ae eae Se oe er er or RY RN RE A NS RE NE RS EE ST SY No 





Woman’s Exchange 


Hemstitching and Dressmaking 


The mercerized thread in all colors furnished free of charge. 


See Us For Home Made Candies 


(ee i rN SE SF RL REN A IEE ES i ORO. NN RE RNA NEE SEO NS SETS ANS 


“Buy It From 
R. M. HOUSEL 
“The Ford Man” 


“Ford Products” 
Cars Trucks Tractors 


E Z Terms 


Phone 33-133-150 | Kannapolis, N. C. 


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Gents Furnishings 


SHOES 





Tan Needlecrash 


ABO Tie Rack &5c | 


Reed and Bases for Basketry. 


We Garry a Full Line of 
Royal Society Threads 
and Stamped Goods. 


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41 


Dr. H. A. Stirewalt || Office hours 9 to 12 and 1 to 6 
CHIROPRACTOR | S. W. Klutz 
Phone 178L || LAWYER 
Heurs-~4 to 7:30 except Thursday Phone 141 











 -«EFIRD’S 


Busy Forcing Down Prices 


We take an active part in making Kannapo- 
lis a better town, and a cheaper place to live, let 
us prove it to you. Spend a part of your spare 
time at Efird’s and make it Pay You. 


EFIRD'S DEPT. STORE 


KANNAPOLIS, N. C. 





\ 


A A SS A A Os ALR RS CNN NO Oe AE Ln ek en Oe 


Get ready for the opening of the new Y. M. C.A. 
Building, April 1st. 
Kannapolis J. M. C. A. 





She Woman's Club, of Kannapolis, has 75 members. 
Sts purpose is to promote Social, Sducational and 
Civic Suterests. 


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FOR USE ONLY IN 
THE NORTH CAROLINA COLLECTION 


UNIVERSITY OF N.C. AT C 


— IAN i) — 



































